L’École Valrhona Pastry Chefs USA


Chef Paul Saiphet began his career in San Francisco working with Top Chef Alumni, Chef Ryan Scott.  Chef Paul oversaw the production of ‘American-Style’ desserts in a variety of formats.  He then moved on to work with Top Chef-Just Desserts winner Chef Yigit Pura at Patisserie Tout Sweet, focused on elegant, French-style desserts.  Later, Chef Paul gained valuable experience in fine dining plated desserts at 2 Michelin Star outposts: Quince and Cotogna, under Chefs Carolyn Nugent and Chef Alen Ramos.  In 2014, Chef Paul joined the L’Ecole Valrhona Brooklyn team lending his skill and talents in support of L’Ecole Valrhona Professional Classes and teaching several Gourmet Classes.



Derek Poirier, Ecole Valrhona Pastry Chef Western USA and 2014 Top 10 Pastry Chefs in America, brings his experience and skills honed in the top hotels of the US and Canada in his work with the French chocolate maker. He teaches and conducts demonstrations in restaurants, hotels and culinary schools throughout the US and Canada.
He also develops recipes and teaches master classes attended by an international array of pastry chefs who travel to Valrhona’s famed L’Ecole du Grand Chocolat located in Tain l’Hermitage in the wine region of France’s Rhone Valley. He has represented the U.S. and Canada in world pastry competitions, including in 2003 and 2005, as a member of Team USA at the Coupe du Monde de la Pâtisserie in Lyon, France which brings together the top pastry chefs from 22 countries. He advised the Team USA chefs who were training for the 2009 and 2011 competition. A native of Vancouver, BC, he currently makes his home in Arizona.


Valrhona Executive Pastry Chef - Tain l'Hermitage, France



With over 25 years working as a pastry chef, Philippe Givre has acquired an in-depth knowledge and experience of the pastry world and chocolate industry.
He has gained knowledge and experience from many different areas of the business including restaurants, pastry shops, as well as from his current role as Executive Pastry Chef at L’Ecole du Grand Chocolat Valrhona – Tain l’Hermitage.
His experience includes the following:
Restaurant Industry: 10 years at Restaurant Troisgros (Roanne, France), a 3-Michelin stars establishment.
Pastry shops: 5 years at Fauchon, Paris
Pastry consultant: He has travelled to more than 35 countries consulting pastry chefs across the globe.
Chocolatier: For the past 10 years, he has been working within the chocolate medium at the Valrhona L’Ecole du Grand Chocolat.
Currently, as Executive Pastry Chef at L’Ecole, he is the leader of the Valrhona Pastry Chefs team. In addition, he manages classes and various projects outside L’Ecole, including one-on-one technical assistance with customers, all the while ensuring the core philosophy of the school and its teaching values.



Paul Saiphet



Derek Poirier



Philippe Givre



Get updates on new products, courses, recipes and more.

First Name
Last Name
Email Address
City / State